Insight into effects of long-chain fatty acids on propionic acid production in anaerobic fermentation: A case study of oleic acid and palmitic acid

This study revealed long-chain fatty acids(LCFAs) on propionic acid production by lipid anaerobic acidogenesis. Oleic and palmitic acid, the two most common LCFAs, were added into acidogenic system to evaluate LCFAs type concentration capacity. The results showed that when of oleic was 4 g/L, content volatile acids(VFAs) 1.3 times higher than blank group(propionic main product, >70%). In contrast, excess inhibited production(butyric product). Propionic acid-producing bacteria dominant in an system. According response surface analysis, optimal favoring for 2.3 g/L fermentation time 7.4 days this study. a proper has promotion production. provides theoretical basis promote